Sausage meat and method of producing same



Patented July 12, 1927.

UNITED STATES PATENT OFFICE.

JpLIUs ALSBERG, on NEW YORK, N. Y., ASSIGNOR TO B. HELLER-.80 COMPANY, or CHICAGO, ILLINOIS, A CORPORATION or ILLINOIS.

SAUSAGE MEAT AND ME'lHOD F PRODUCING SAME.

1T0 Drawing.

My invention relates to improvements in 5 cient and economical method of'making or preparing meat for sausages and the like. Further, said invention has for its object to provide a method of making or preparing sausage meats by which the time required to effect the cure will be materially decreased, and at the same time a milder 0 product ofsuperior quality, color and taste obtained. I

Further, said invention has for its object to provide a method by which the product will be more uniformly cured and with a smaller amount of curing medium, than is possible with the methods now in use.

Further, said invention has for its object .to provide a method bywhich a product will be obtained possessing better binding quali-- ties than are obtainable by the present methods. 7

Other objects will in part be obvious and in part be hereinafter described.

and ends my invention consists in the product and in the novel method comprising the successive steps hereinafter more fully described and then pointed out in the claims. In carrying out my method of treating or preparing'meat for use in the manufacture of sausages I first take the meat and cut or reduce the same by hand or by any suitable mechanism to pieces of about one inch to one and one half inches in size or'diameter, and to every hundred pounds of meatI add a suitable curingmedium, consisting, preferably, of common. salt, 2 lbs; sodium nitrate 1% 02.; sodium nitrite, oz. While this cur ing medium will act without the addition of sodium nitrate, I prefer to-include the same as it-serves to cause the curing medium to produce a better and milder cure.

To said curing mixture there may be added at this time, or at a later stage of the curing o eration, as desired, sugar and spices to suit t e taste.

lhe meat is then permitted to cure for a period ranging fronrtwo to five days, tie-- pending upon the nature and the size of the pieces of meat. o

The meat and curing mixture are thoroughly mixed, and then run through a To the attainment of the aforesaid objects;

to remain for Application filed June 12, 1925. Serial No. 36,751.

grinder in order further to reduce or chop the meat and to thoroughly mix the meat and curing medium.

- Additional salt to improve the taste may be added to the ground meat at this time.

Thev meat is then packed in a suitable tierce or receptacle having first placed upon the bottom thereof a layer of the curing mixture above described,.and the tierce or receptacle then filled with meat. The mass should be firmly packed and tamped into the receptacle, and covered with a layer of the curing medium "whereupon a sheet of parchment paper or similar material and a thickness of cheese cloth are placed thereon, and 7 the whole covered with a layer of common salt.

The meat is then permitted to cure, according to the nature thereof, for a period ranging from three to seven days at a temperature of about 40 Fahn' If the meat is not intended to be used immediatel upon the expiration of the curing period a ove specified, it may lie-permitted to remain without further attention for six 30 months or more if the temperature be reduced to and maintained at about 35 to 36 Fahr.-

It isto be noted that by means of my 1 method I am enabled to effect the cure of $5 the meat with a smaller quantity of curing medium and in shorter time than is now possible, and that a milder and more uniform cure is effected in the product, and that the product may thereupon be permitted an long periods of time without attention, and without danger of deterioration or spoilage-thereof.

Further, it is to be noted that b the use of my said method the binding qua ities of the 9b product are improved.

{3 Having thus described my said invention,

what I claim and desire to secure by Letters Patent is 1. The method of producing sausage meat W9 and the like which consists in reducing the meat to small pieces and incorporating therewith a dry curing medium including a predetermined amount of nitrite as an added element, substantially as specified.

The methodof producing sausage meat and the like which consists in reducing the meat to small pieces, adding thereto a dry curing medium including a predetermined amount of nitrite as an added element; miX- 1? ing the meat with said curing medium, and then reducing the meat to comminuted form v and intimately mixing said comminuted meat with said curing medium, substantially,

as specified. 9 e

3. .The method of producing sausage meat and the like which consists in separating the meat into small pieces, adding thereto a cur- 7 g intimately as specified.- 5. The method of ing medium including a redetermined amount of nitrite as an adde element and thoroughly mixing the same, further reducthe meat to comminuted form and more said comminuted. meat with said our" medium, and finally packing the thus-treated meat in a container between layers of the same curing medium, in a dry state, substantially as 4. The method of producing-sausage meatproducing sausage meat and the like which consists in separating the meat into small pieces, adding. thereto a dry curionjg'l medium com of sodium chloride, um nitrate, an sodium mixing the meat with said curing medium, passing the mass through a grinder to reduce the meat to comminuted form and.simultaneously more intimately mixing said com- Vminuted meat with-said curing medium, and

finally packing the thus-treated meat in a container between top-and bottom layers of the same dry curing medium, and permitthe mass to cure, substantially as spece 6. The method of producing sausage meat and the like which consists in separating the meat into small pieces, adding thereto a dry curing medium composed of about 94.67%

sodium chloride, about 4.44% sodium nitrate, and about 0.89% sodium nitrite, mixing the meat with said curing medium,

p the mass through a grinder to reduce e meat tocommmuted form and simultaneously more intimately said comminu' ted meat with said curing medi' um, and finally packing the thus-treated meat in a container between top and bottom layers of the same dry curing medium, and pernini'iizding the mass to cure, substantially as spec 7. A food product comprising meat reduoed to comminuted form, about 100 pounds, having incorporated therewith a dry v curing medium com of sodium chloride 2 pounds, sodium mtrate 1% ounces, and so dium nitrite ounces, substantially as'specified.

S ed at the cityof New York, borough of anhattan, in the colmty and State of New York, this 10th day of June, one thou-. sand nine hundred and twenty-five.

- a JULIUS ALSBERG.- 

